I may have mentioned that spending a month in Mexico gave me a new found love of tequila. I learned about the different types (blanco, reposado, anejo) and more importantly, which is my favorite (reposado, or Cazadores reposado).

The types refer to how long the tequila is aged – blanco is not, reposado is an average of three months, anejo is generally a year or more. Jason liked several brands of anejo, and our checked suitcase was proof, and my favorite continued to be Cazadores.

We tried many.

One of the hotels we stayed with and love has a beautiful restaurant with a talented chef. I promise to tell you more about all of that soon, but right now I am telling you they are the inspiration for this cocktail.

A new favorite cocktail.

jalapeno margaritas

serves two

4-6 ounces tequila
juice of 2 oranges
juice of 1 lime
juice of 1 jalapeno
1-2 tablespoons agave, to taste
1/4 cup club soda
1 jalapeno, sliced
ice cubes

Juice oranges, lime and one jalapeno. Combine juice with agave, club soda and tequila, pour over ice and garnish with sliced jalapeno.

Enjoy!

This final recipe came about after mixing and sipping, mixing and sipping, until I loved what I was tasting. I hope you love it too.

¡Salud!

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Now that February is here, I can really start celebrating Valentines and all things pink. Once I saw the beautiful color that comes from beet juice, I started coloring everything pink. I am also drinking a lot of beet juice. The juice balances out all the desserts we are enjoying.

I am super excited about this cookie recipe. They have a sweet buttery flavor and a perfect soft consistency. I have already made two other cookie styles in addition to the thumbprint.

pink thumbprint butter cookies

makes 20 cookies

gluten, dairy, egg and soy free, vegan

1 cup butter (Earth Balance soy free)
1/4 cup sugar
1 tablespoon vanilla
2 cups flour (gluten free ap)
1/4 cup milk (vanilla almond)
juice from 1 beet

Cream together butter, sugar and vanilla. Stir in flour 1/2 cup at a time, adding milk by the tablespoon as necessary. Combine until dough forms, do not over mix. Add beet juice. Knead into a ball, cool in refrigerator 10 minutes. Roll one inch pieces of dough into ball, make a thumbprint, place on prepared baking sheet.

Bake at 300 for 25 minutes. Remove from oven, top with a spoonful of whiskey ganache. Return to oven for 2-3 minutes. Cool completely.

whiskey ganache

8 ounces dark chocolate, chopped
1 ounce whiskey

In small saucepan over low heat, melt chocolate. Remove from heat, stir in whiskey 1/4 ounce at a time. Mixture will go from glossy to matte, continue stirring until ganache consistency is reached, approximately 2 minutes.

Whiskey ganache might be the best thing I have ever thought up. Deeply sweet and wonderfully spiked, it pairs well with the subtle butter cookie.

Pink and brown always look great together, also.

Happy Valentines Day!

and don’t worry, the pink color will come off your hands. usually within a day.

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Superbowl is approaching fast, and I have many ideas for game day eats.

If my recent buffalo dip recipes were not enough, I have one more. This one can be made last minute with minimal effort and big payoff. Because everyone loves buffalo sauce, yes? I know we do, and all of our friends do.

I paired my buffalo dip recipe with caramelized onions and pastry dough to make individual tarts, and baked them in my whoopie pie pan.

Guys, these are really dang good. Almost makes up for the Packers not playing this Sunday…

Almost.

buffalo chikn tarts

dairy free, vegan

1/4 package soy curls, rehydrated
1/2 cup Franks Buffalo Sauce
4 ounces Tofutti cream cheese
2 tablespoons Tofutti sour cream
6 ounces vegan cheddar, grated
3 stalks celery, chopped fine
caramelized onions (recipe follows)
puff pastry dough (or this, also vegan) 

Marinate soy curls in buffalo sauce while prepping cheese and celery. Combine all ingredients, adding more buffalo sauce to taste. Cut pastry dough into 6-8 uniform pieces, arrange in whoopie pie pan, muffin tins or free form your own tart shape. Place a couple tablespoons of buffalo filling in middle of each dough, top with caramelized onions. Pinch dough closed. Bake at 375 for 25 minutes or until dough is light golden and cooked through.

caramelized onions

1 sweet onion, chopped
1 tablespoon butter (Earth Balance soy free)
1/2 tablespoon maple syrup
pinch sea salt
1 teaspoon dried basil 

In saucepan over medium heat, sauté onion in butter, maple syrup and salt. With frequent stirring, the onion should caramelize within 20 minutes. Add basil and remove from heat, set aside to cool.

Delicious! Serve with simple salad greens dressed with more buffalo sauce.

Some other recipe suggestions for Superbowl eats:

seven layer dip with noocho cheese

dill pickle dip

olive & pepper tapenade

artichoke cashew dip

spicy cinnamon three bean chili

spicy chipotle butternut soup

pizza polenta stuffed peppers

jalapeno popper sandwich

salted marcona & chocolate rice crispies

vanilla coffee fudge bars

…because no Superbowl is complete without dessert, right?

Go football!

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Though my view on eggs has always been sketchy, one thing I crave now and then is an egg salad sandwich. Before giving up eggs altogether, I used to make edamame egg salad.

Replacing the egg with tofu and adding a few more ingredients to elevate it from a basic recipe, this comes close to the original. Jason gave it a yes vote also, hopefully for more than the large amount of pepper I added to his.

Jason likes his pepper. A couple years ago I found him a pepper grinder made by the same person who makes his drum sticks. Awesome.

Most of the time I make egg salad sandwiches with my spinach breads, but this time I wrapped it into corn tortillas. Edamame egg salad tacos? Try it!

edamame ‘egg’ salad

1/3 cup mayonnaise (Vegenaise®)
1 teaspoon rice vinegar
1 teaspoon yellow mustard
sea salt and pepper to taste
1 teaspoon turmeric
1 block extra firm tofu, pressed
3/4 cup edamame
3 green onions, chopped fine

While pressing tofu, combine mayonnaise, vinegar, mustard, salt and pepper. Chop tofu into small pieces – I made 1/4 inch squares. Fold tofu, edamame and onions into mayonnaise mixture. Cover and cool in refrigerator, allowing flavors to combine, at least one hour.

Serve in a sandwich, over salad greens or quinoa, or in a taco shell!

Really, every time I see these photos I want to eat this again, immediately.

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um, what happened to January?

At the risk of sounding like my parents when I was a kid, dang, that went fast.
I haven’t had the time to share the rest of our Mexico trip with you – is that still something you want to see? I could at least show you a photo of the backpack I turtled around for the month…

Even though my team is not coming to the party, I will be watching football this weekend. Even if it’s mostly for the commercials. and the food.

Since buffalo chicken dip is a natural at a football gathering, I am sharing a few ways I make it. All very easy, all well received at our house.

First, my take on the traditional:

buffaleaux chik’n dip

dairy and gluten free, vegan

1/2 package soy curls, rehydrated
3/4 cup Franks Buffalo Sauce
8 ounces Tofutti cream cheese
1/3 cup Tofutti sour cream
6-8 ounces vegan cheddar, grated
5 stalks celery, chopped fine

Marinate soy curls in buffalo sauce while prepping cheese and celery. Combine all ingredients, adding more buffalo sauce to taste. Bake @ 350 for 35 minutes – at 20 minutes stir and cover with foil. Serve warm with celery and other dipping veggies, crackers.

Who doesn’t like a warm dip with crunchy veggies?

If there is someone out there who doesn’t, I have a cold version, which is even quicker and easier to make. This actually came about from wanting buffalo flavor on a wrap, and I made what turned into this dip:

quick buffalo dip

dairy and gluten free, vegan

8 ounces Tofutti cream cheese
3/4 cup Franks buffalo sauce
6-8 ounces vegan cheddar, grated
5 stalks celery, chopped fine

Combine cream cheese and buffalo sauce – stir in cheddar and celery. Serve with more celery and other dippers. Store covered in refrigerator – use for sandwich and wrap spread.

Mmm, a quick and easy way to buffalo dip? Yes please.

This last ‘recipe’ uses the quick buffalo dip, adding caramelized onions. and more celery.

buffalo on a log

dairy and gluten free, vegan

one recipe quick buffalo dip
1 sweet onion, chopped
1 tablespoon butter (Earth Balance soy free)
1/2 tablespoon maple syrup
pinch sea salt
1 teaspoon dried basil 

In saucepan over medium heat, sauté onion in butter, maple syrup and salt. With frequent stirring, the onion should caramelize within 20 minutes. Add basil and remove from heat, set aside to cool. 

Cut celery into 2-3 inch pieces, fill each piece with dip. Top with caramelized onions.

Go football!

Will you be watching?

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The things I do in the name of love.

In the name of Valentines Day.

In the name of all things pink.

You recall the chocolate shot glasses I made over the holidays? That I filled with local New Deal vodka?

In the name of love, Valentines Day and everything pink, I have done it again, and without even meaning to, I’ve once again filled them with New Deal vodka. This time it is a spicy little monkey that is just all too fitting for Valentines Day. Of course, you can fill these with whatever you like.

Non dairy, vegan white chocolate is very difficult to get. Although I am not a white chocolate fan, I stock up when I can, because the day I am without it is the day I need it.

These shot glasses actually took two tries. The first batch of white chocolate would not melt. I have used non dairy chocolate enough to know that it is very touchy, and I almost always add coloring before melting. This time, the “food coloring” was all natural – it was beet juice! Don’t worry, it does not change the flavor at all! It does impart a beautiful dark pink color, exactly what I was going for.

and don’t worry, the unmelted chocolate was a perfect fondant consistency, and I was able to use it for another Valentines project. You will see that later.

spicy hot shots in pink (white) chocolate glasses

12 ounces white chocolate (vegansweets baking chips)
juice of 3 beets
shot glass mould
4 ounces Hot Monkey vodka (or your choice)
4 tablespoons non dairy whip (Soyatoo rice whip)

Shot glasses (make a day ahead): In medium saucepan, add white chocolate and beet juice, melt over medium heat. Spoon into shot mould. Place in refrigerator to set, preferably overnight. Makes four chocolate glasses.

Fill shot glasses and top with whip cream and sprinkles.

Unfortunately, I have not been able to find conversation hearts that do not have gelatin. Believe me, I have searched high and low. Next step is to make them myself.

However, a sweet nurse at the hospital gave me a box the other day – so I am using them as photography props. Hey babe.

Are you a fan of Valentines Day?

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Basil got a new tee shirt yesterday.

My recent schedule has me staying up late nights, where Basil and I have been enjoying Andy Cohen and Watch What Happens Live. I love this show, I love Andy – and a good amount of levity is brought to my day. Laughing feels good.

The other night while watching, I now admit to some impulse shopping.

Basil was the lucky recipient of my impulse shopping this time.

Basil now understands black outfits show every little thing. Darn dog hair.

Today’s word of the day?

Mazel Dog!

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I have a new addiction.

It’s Yelp.

I’m checking in everywhere. All the time. To see my daily ranking go up, to collect badges and Dukedoms. Yes, I am a Duchess now. Do Duchii wear crowns? Because I’d like to wear a crown.

There are some actual benefits to Yelping – I’ve been invited to a couple VIP events already – but so far I am only interested in the stats, and becoming The Duchess of as many places as I can. Soon I will be Duchess of the gym – yes, that one is near.

I realize this is old news for many, and for some, it’s a Huh?? It’s probably similar to Angry Birds or Farm Whatever (which I learned how to block on facebook, by the way!).

It once more confirms that I am obsessive delighted by the little things. That sometimes the little things are key.

Recently I was sent a huge box of goodies from Bard Valley Natural Delights. Medjool dates. Coconut date rolls. Pistachio date rolls. All kinds of deliciousness.

While we have been eating many of the dates as is – which is caramely candy like goodness – I did save some to make a few recipes with. This is the first one I’m sharing with you – a very easy and uniquely flavored treat. You know I love my tahini. This recipe does not have added sugars – if you’ve enjoyed a Medjool you know it is not necessary. Also, sprouted almonds. Have you tried these yet?

What. You’re going to tell me sprouted almonds are like Yelp, old news.

That’s okay, they are delicious and they are a party I am fine to be late to.

tahini almond date bites

vegan, gluten free, no added sugar

makes 20-22 1-inch bites

12-14 large dates, pitted
1/2 cup raw almonds (I used sprouted)
1/3 cup tahini
pinch sea salt
1-2 tablespoons water
1/4 cup sesame seeds to coat 

In food processor, pulse almonds until crumbly, partly smooth. Add dates, tahini and salt, continue to process. Texture will still be slightly crumbly – add water (1 tablespoon at a time) and dough should quickly form. Form into 1 inch rounds, roll in sesame seeds to coat, and roll in hands to flatten sesame seeds into ball. Cool in refrigerator to firm.

I just ate several of these, and now it’s time to do some stretching – I have a downward dog lesson from my favorite yogi (look at that perfect form!). I need to find a yoga studio to become Duchess of.

Post sponsored by Bard Valley Natural Delights. My absolute love of Medjool dates is unbiased.

I have always said my Dad has a fun sense of humor. From changing lyrics of songs to cracking silly jokes, his humor is rare and classic at the same time.

I always tell the story of my first basketball – I was maybe 9 or 10 when Dad took me shopping to choose one. I recall this like it was yesterday – the basketballs are all lined up on the shelves in those half box packaging – I point to one and Dad picks it up and bounces it on the  floor, box and all. I laughed all the way home, holding my new basketball in the now crushed packaging.

Visiting Dad in the hospital the other day, I brought several days worth of mail to go through. He is attached to all kinds of wires, one on his left hand. He kept holding envelopes with that hand as he opened or read them, setting off loud beeps with the machines – sometimes harmonizing the beats together. His nurse came in to check on him, resetting the machine to silence it. He wrote on his clipboard (trach = cannot talk) that “he is learning to play the vent” referring to his ventilator. His nurse said in 20+ years of working in the CICU, she has never heard anything so clever.

The joking sparkle in my dads eye makes my heart sing! Also, his nurse having 20+ years experience lets me know he is in very capable hands.

I look forward to sharing this new brownie fudge with him. Hopefully soon. As soon as I can, I will be making him healing smoothies, juices and vibrant food. The brownie fudge will follow.

This recipe name is not a mistake – I set out to make a very dense brownie, more of a fudge consistency. Jason wasn’t much of a fan, but I was happy with the result.

More for me.

salted caramel brownie fudge

dairy, wheat, soy and gluten free, vegan

2 tablespoons chia seeds
1/4 cup + 1 tablespoon water
3/4 cup butter (Earth Balance Soy Free)
4 ounces dark chocolate, chopped
3/4 cup maple syrup
2 teaspoons vanilla
3/4 cup flour (gluten free all-purpose)
1/2 cup salted caramel sauce (recipe follows)

Combine chia and water, set aside to gel. In medium saucepan, melt butter and dark chocolate over medium heat, stirring often until completely melted. Remove from heat – allow to cool slightly. Add maple syrup, vanilla, chia mixture and flour, stirring after each and stirring just enough to combine. Pour batter into prepared (greased, floured or lined with parchment) 9×9 or similar size pan. Pour or spoon salted caramel sauce over top, swirl through with knife, sprinkle sea salt over caramel. Bake at 350 for 30-35 minutes, or until inserted toothpick comes clean.

salted caramel sauce

gluten, soy and dairy free, vegan

1/2 cup brown sugar
1 tablespoon water
1/4 cup coconut milk*
1 teaspoon cornstarch
1 tablespoon butter
2 tablespoons coconut spread (or use more butter)
1 teaspoon sea salt 

*carton, not canned coconut milk – or sub milk of choice

In saucepan over medium heat, combine sugar, cornstarch, water and milk, stirring until sugar is dissolved and mixture begins to thicken. Remove from heat. Add butter and coconut spread, stirring until combined.

This makes a good quantity of caramel to use with this fudge recipe – if you prefer to use less, store remainder in airtight container in refrigerator.

Reminder – today is the gojee virtual potluck!

Enter “gojee potluck” into I Crave, follow#gojeepotluck on Twitter, check them out on Pinterest.

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Last month I discovered a fun monthly event, Food ‘n Flix, created by Heather of girlichef, and hosted by a different blogger each month. The host chooses a film that has a food theme, we watch and create a dish inspired by the film. Fun, right?

This month, the host is The Law Student’s Cookbook and the film – Eat Pray Love.

I loved this book when I read it years ago. Not surprisingly, I immediately wanted to book my own three month trip filled with self indulgent excess. I wanted to meet a Balinese Shaman. I wanted to stretch and learn and explore. I even wanted to learn to meditate. I am not so good at quieting this mind.

When the movie came out, I saved Jason from having to watch and a few excited girls went to see it. As much as I find Julia Roberts charming, I did not enjoy the movie as much as the book. I know many feel the same – saying it is too self indulgent and unrealistic. Well, of course, for many this is true. For me this is true, at least the unrealistic part.

I feel there are times you should be self indulgent, and have no guilt about it. Watching this film recently, with my recent perspectives, I can appreciate the break. I can appreciate the running halfway across the world. I can appreciate taking care of yourself.

I think what was disappointing for me, in anticipation of the three places visited and the accompanying life changers in each, was the first hour of the movie – giving more story to details that were not as prevalent in the book. We saw so much more of her life prior to the journey – I wanted to get to the good stuff. Okay, and the pizza.

Another reason many might be turned off by the self indulgence – the movie doesn’t clearly define the why. The book can narrate much more of the thoughts, feelings and intentions that inspire such a trip in the first place – the struggle to find oneself and the search for independence – the movie is a glossy party with new friends, and pizza.

Don’t get me wrong – I enjoyed the movie okay. Having read the book, I can and do appreciate this movie – even like it. It was fun to watch again for this post. After 2.5 hours, I was ready for pizza.

blackened cauliflower and kalamata pizza

gluten, egg and dairy free, vegan

makes one pie

5 ounces mozzarella (1/2 block Follow Your Heart), grated
roasted / blackened cauliflower (recipe follows)
1 16 ounce jar peppers – sweet cherry or Italian, chopped
1 cup kalamata olives, pitted
1-2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 pizza crust (recipe follows)

Top pizza crust with olive oil, basil and oregano. Arrange cheese, leaving an inch around edge of crust. Top with cauliflower, olives and peppers. Cook according to instruction for pizza crust – (after par-baking crust, bake pizza with toppings 10-15 minutes at 375).

roasted / blackened cauliflower

1/2 head cauliflower
2 tablespoons olive oil
sea salt

Chop / break cauliflower into bite size pieces, arrange on foil lined baking sheet. Drizzle olive oil and sprinkle sea salt, bake in 350 degree oven for 25 minutes, turning halfway through. To blacken / crisp further, broil for 3-5 more minutes, watching closely.

gluten free pizza crust

makes one pie

gluten, soy, egg and dairy free, vegan

1 cup sorghum flour
3/4 cup tapioca flour
1/4 cup sweet rice flour
1/4 cup millet flour
2 tablespoons flax meal
1 teaspoon xanthan gum
3/4 cup warm water
1 teaspoon agave
1 active dry yeast packet
2 tablespoons olive oil + extra for kneading/shaping 

Proof the yeast – combine yeast packet with warm water and agave, set aside. Add all dry ingredients to bowl or stand mixer. Add proofed yeast and oil, combine (using stand mixer, I mixed on medium for 2-3 minutes).

With olive oil on your hands, remove dough from bowl and shape into a ball. On prepared baking sheet (I used olive oiled parchment), spread dough into desired shape for your pizza. Let dough sit for 30 minutes – preheat oven to 375. Partially bake dough 25 minutes. Add toppings and return to oven, continue baking another 10-15 minutes, until toppings are warm and melty.

Cheesy, salty, and spicy – this is my new favorite pizza flavor. 

To see a roundup of all Eat Pray Love inspirations, visit The Law Student’s Cookbook in the coming days (after the deadline, January 28).

To participate or host a month with your own movie choice, visit Food ‘n Flix for more information and to see the upcoming movies.

Salute!

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